This steelhead trout recipe is really yummy — not overpowering with mustard. And, after all, any dish that begins with white wine has to be good! It's not oily or buttery or anything. I've made it with salmon, and it's equally tasty.
Ingredients
- cooking spray
- 1 pound skinless steelhead trout fillets
- 0.25 cups dry white wine
- 2.5 tablespoons Dijon mustard
- 2 cloves garlic , pressed
- 1 tablespoon lemon juice
- 1 teaspoon dried dill weed
- 1 teaspoon lemon-pepper seasoning
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
-
2
Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
-
3
Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Seattle Dutch Babies
A rich popover pancake served with melted butter, powder sugar, lemon wedges or fresh fruit. A dish that's well known in Seattle, Washington.
Cinnamon Crinkles
Spicy cinnamon harmonizes with the mellow flavor of Duncan Hines French Vanilla Cake Mix. Choose your favorite nut - almonds or pecans - and you've got a big hit with these little Cinnamon Crinkles.
Chef John's Chicken Marsala
Certain dishes have a special place in my heart and this is one of them. The first real restaurant job I had in San Francisco was at a small place called Ryan's Cafe. It was run by a husband and wife team, Michael and Lenore Ryan. They were true 'foodies' before that term had even been coined. This chicken Marsala dish was the most popular dish on the menu and the first one that I was taught.